Make these savory pancakes and serve as a side dish to grilled meats. Or set them out on a platter and serve as an appetizer.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
20 mins
cook:
4 hrs
total:
4 hrs 35 mins
Servings:
8
Yield:
32 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.

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  • In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2-cup glass measure, combine milk and buttermilk.

  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well-combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.

  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.

  • Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives.

Nutrition Facts

242 calories; fat 10g; cholesterol 47mg; saturated fat 6g; carbohydrates 34g; insoluble fiber 2g; protein 6g; vitamin a 583.1IU; vitamin c 4.7mg; sodium 414mg; calcium 101mg; iron 1.1mg.
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